Menu
0

Trending ProductsView All Products

Whole Food
Whole Food
Josiah Meldrum & Nick Saltmarsh
Sorry, not available right now

| /

British Chickpeas
British Chickpeas
Hodmedod's Whole Foods
from £3.79

| /

Fava Bean Umami Paste - Hodmedod's British Pulses & Grains
Fava Bean Umami Paste
Hodmedod's Whole Foods
from £3.99

| /

Hodmedod's Pulse Club - July Selection
Hodmedod's Pulse Club - July Selection
Hodmedod's Whole Foods
£29.00

| /

Olive Green Lentils
Olive Green Lentils
Hodmedod's Whole Foods
from £4.35

| /

Oat Miso, Organic
Oat Miso, Organic
Slow Sauce
£10.00

| /

Ten Beans of Mexico Bundle
Ten Beans of Mexico Bundle
The Heirloom Bean Co
£69.50

| /

Naked Fava Beans, Organic
Naked Fava Beans, Organic
Hodmedod's Whole Foods
from £2.49

| /

Whole Carlin Peas
Whole Carlin Peas
Hodmedod's Whole Foods
from £1.99

| /

Wakelyns Sourdough Tin Loaf - Hodmedod's British Pulses & Grains
Wholemeal Tin Loaf, 800g, Sourdough
Hodmedod Bakehouse
Sorry, not available right now

| /

Four Grain Granola
Four Grain Granola
Hodmedod Bakehouse
from £6.00

| /

Close Icon
Home   Whole Foods from Hodmedod & Guest Producers   Big Bundle of British Pulses
Olive Green Lentils, Roasted Fennel & Hemp Cream Olive Green Lentils, Roasted Fennel & Hemp Cream
Fava Beans with Greens & Mustard Oil Fava Beans with Greens & Mustard Oil
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses
Big Bundle of British Pulses

Big Bundle of British Pulses

Bundle

Free UK delivery on all orders over £50

Save over 10% with our bumper bundle of British-grown pulses.

We've revamped our Big Bundle of British Pulses for summer 2026 with new British-grown chickpeas, speckled green lentils, organic "red fox" carlin peas and more.

It's full of beans, lentils and peas of many colours - a great way to support diverse cropping on British farms and to Eat more beans! And peas, lentils…

Bundle Contents

Please note: contents may occasionally differ according to availability (any substitute items will be of equivalent or greater value).

  • Cooking instructions

    Follow the instructions on the pack. For the whole beans: Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 40 minutes until the beans are soft. Add more water if needed.

    Notes on Cooking Dried Pulses

    Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.

    Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.

  • Ingredients

    Dried Beans, Peas, Lentils, Chickpeas of various varieties

    Latin name: Vicia faba / Pisum sativum / Lens culinaris / Cicer arietinum

    Country of origin: UK

    Sold in 500g bags

Category: Beans , Chickpeas , Lentils , New , Split Peas , Whole Peas

Olive Green Lentils, Roasted Fennel & Hemp Cream Olive Green Lentils, Roasted Fennel & Hemp Cream
Fava Beans with Greens & Mustard Oil Fava Beans with Greens & Mustard Oil

More From This Collection

British-grown pulses

Pulses: Beans, Peas & Lentils

View All >

You may also like

Recipes using Big Bundle of British Pulses

Olive Green Lentils, Roasted Fennel & Hemp Cream
View Full Recipe
Olive Green Lentils, Roasted Fennel & Hemp Cream
As part of his five-day takeover, chef and author David Bez of Salad Pride shares a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds – proving simple salads can be full of flavour.

A beautiful interplay of textures and flavours, bringing together sumptuous green lentils, sweet roasted fennel, and a wonderfully smooth, dairy-free hemp cream. Serves 1.

Ingredients

Hemp Cream:

  • 25g Shelled Hemp Seeds
  • 1 tbsp Lemon Juice
  • 3 tbsp Water
  • 1 tsp Coconut Oil, melted
  • Pinch of salt

Method

  1. Roast fennel: Roast the fennel at 200°C fan for 30–35 minutes until caramelised.
  2. Cook lentils: Cook the lentils until tender but still structured. Drain.
  3. Make hemp cream: Blend the hemp cream ingredients until smooth.
  4. Assemble: Assemble the lentils and fennel, then spoon over the hemp cream.
  5. Finish: Finish with fennel tops and pumpkin seeds.
Fava Beans with Greens & Mustard Oil
View Full Recipe
Fava Beans with Greens & Mustard Oil
A comforting bowl of naked fava beans and vibrant greens, elevated by a quick and aromatic mustard and fennel seed infused oil.

This recipe from Eden Owen-Jones highlights the earthy depth of naked fava beans. The quick-soak method ensures the beans cook evenly, while the addition of Marsala and a final drizzle of spiced oil adds a sophisticated layer of flavour.

Ingredients

  • 2 tbsp Extra-Virgin Olive Oil
  • 300g Naked Fava Beans
  • 1 Large Brown Onion, finely diced
  • 2 Garlic Cloves, finely chopped
  • 1 tsp Dried Oregano
  • 150ml Marsala or White Wine
  • 600ml Vegetable Stock
  • 150g Mixed Greens (Eden uses Cavolo Nero and Swiss Chard), roughly chopped and stems finely sliced)
  • 1 tsp Balsamic Vinegar

For the mustard oil:

Method

  1. For a quick soak, place the fava beans in a heatproof bowl and cover with freshly boiled water for 1-1.5 hours.
  2. Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 8-10 minutes until completely soft and lightly golden.
  3. Add the garlic and oregano and cook for 1 more minute before adding the marsala; continue to cook until reduced by half.
  4. Drain the fava beans then add with the vegetable stock, bring to the boil then reduce the heat and simmer for 30 minutes.
  5. Stir through the greens for the final 5 minutes of cook time. Season with a generous amount of salt and pepper.
  6. When the beans are finished, heat the 3 tbsp olive oil in a small frying pan. When hot, add the mustard and fennel seeds; when they begin to pop, immediately pour over the beans.
  7. Serve in bowls with crusty bread.
View all recipes
  • Olive Green Lentils, Roasted Fennel & Hemp Cream

    Olive Green Lentils, Roasted Fennel & Hemp Cream

    View Full Recipe
    As part of his five-day takeover, chef and author David Bez of Salad Pride shares a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds – proving simple salads can be full of flavour.

    A beautiful interplay of textures and flavours, bringing together sumptuous green lentils, sweet roasted fennel, and a wonderfully smooth, dairy-free hemp cream. Serves 1.

    Ingredients

    Hemp Cream:

    • 25g Shelled Hemp Seeds
    • 1 tbsp Lemon Juice
    • 3 tbsp Water
    • 1 tsp Coconut Oil, melted
    • Pinch of salt

    Method

    1. Roast fennel: Roast the fennel at 200°C fan for 30–35 minutes until caramelised.
    2. Cook lentils: Cook the lentils until tender but still structured. Drain.
    3. Make hemp cream: Blend the hemp cream ingredients until smooth.
    4. Assemble: Assemble the lentils and fennel, then spoon over the hemp cream.
    5. Finish: Finish with fennel tops and pumpkin seeds.
  • Fava Beans with Greens & Mustard Oil

    Fava Beans with Greens & Mustard Oil

    View Full Recipe
    A comforting bowl of naked fava beans and vibrant greens, elevated by a quick and aromatic mustard and fennel seed infused oil.

    This recipe from Eden Owen-Jones highlights the earthy depth of naked fava beans. The quick-soak method ensures the beans cook evenly, while the addition of Marsala and a final drizzle of spiced oil adds a sophisticated layer of flavour.

    Ingredients

    • 2 tbsp Extra-Virgin Olive Oil
    • 300g Naked Fava Beans
    • 1 Large Brown Onion, finely diced
    • 2 Garlic Cloves, finely chopped
    • 1 tsp Dried Oregano
    • 150ml Marsala or White Wine
    • 600ml Vegetable Stock
    • 150g Mixed Greens (Eden uses Cavolo Nero and Swiss Chard), roughly chopped and stems finely sliced)
    • 1 tsp Balsamic Vinegar

    For the mustard oil:

    Method

    1. For a quick soak, place the fava beans in a heatproof bowl and cover with freshly boiled water for 1-1.5 hours.
    2. Heat the olive oil in a large saucepan over a medium heat, add the onion and cook for 8-10 minutes until completely soft and lightly golden.
    3. Add the garlic and oregano and cook for 1 more minute before adding the marsala; continue to cook until reduced by half.
    4. Drain the fava beans then add with the vegetable stock, bring to the boil then reduce the heat and simmer for 30 minutes.
    5. Stir through the greens for the final 5 minutes of cook time. Season with a generous amount of salt and pepper.
    6. When the beans are finished, heat the 3 tbsp olive oil in a small frying pan. When hot, add the mustard and fennel seeds; when they begin to pop, immediately pour over the beans.
    7. Serve in bowls with crusty bread.
Follow
Looking for our trade website?
Spill the beans! 

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

Newsletter

Sign up for our latest news, recipes, offers & more…

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.

© 2026 Hodmedod's Wholefoods.
Powered by Shopify

American Express Apple Pay Google Pay Maestro Mastercard PayPal Shop Pay Visa